Super Salmon Rainbow Bowl

Super_Salmon_Rainbow_Bowl_ShelleyKamilRecipes

 

I guess I’ve said this before, and I guess I’ll say it again. Never underestimate the value of sitting down and taking a moment to nourish your self. I know how hard it is with little ones running around. I get it, once they’re asleep and the kitchen’s a mess who wants to waste time prepping more food, especially if you’ve munched half the house out whilst they barely ate a thing!

However, the mere notion that there’s a beautiful Rainbow Bowl waiting for you to devour, works wonders on the tendency to munch your way through the kids meals. . . If you know what I mean ;)  That said, prepping a rainbow bowl means that if you do tend to snack, you’re snacking on veggies and there’s no harm in that. So, while the kids eat, throw some salmon in the oven, prep some veggies while they sleep and go nourish yourself, you deserve it xx

Super Salmon Rainbow Bowl
Recipe by Shelley Kamil

Ingredients
(Serves 1)

1 salmon fillet (I use half a fillet for lunch or a whole for dinner)
1tsp maple syrup
1tbs soy

For the Rainbow Bowl
½ cup Miso Beetroot Slaw
1/3 zucchini julienned
½ carrot spiralized
1-2 purple cabbage leaves
1tbs apple cider vinegar
¼ avocado, sliced
1tsp sumac
1-2 kale leaves, torn off the stem
Juice of half a lemon
Himalayan Pink Sea Salt to taste

Directions
1. Pre heat the oven to 180. In a small container (just big enough to fit your salmon), whisk together the maple and soy. Add the salmon fillet, seal and shake to coat (marinate from 10min – 2hrs). Transfer salmon to a baking dish lined with baking paper and cook in oven for approx. 20 min or until caramelised and cooked to liking.
2. Begin by prepping ingredients. In a small container combine cabbage and apple cider vinegar, seal, shake and set aside. In a small bowl combine kale and lemon juice, massage kale until leaves begin to wilt and turn a vibrant shade of green.
3. To assemble bowl, add julienned zucchini, beside that, carrot, then cabbage, avocado, kale, cooked salmon and Miso Beetroot Slaw. Dress the avocado with lemon juice, sea salt and sumac. The carrot with sumac and sea salt and an extra squeeze of lemon and sea salt for good measure xx